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Creamy Roasted Tomato Bisque with Basil

Close-up of a rich, orange tomato bisque garnished with a swirl of cream and fresh basil.
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Make a rich, velvety tomato bisque using roasted tomatoes for deep flavor. This easy recipe delivers a comforting, smooth soup perfect for weeknight dinners.

Ingredients

Scale
  • 3 lbs fresh tomatoes (or 2 large cans fire-roasted tomatoes)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh basil leaves
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400 degrees F (200 C).
  2. Toss the tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly charred and soft.
  4. Remove from the oven. Squeeze the roasted garlic out of its skins.
  5. Transfer the roasted vegetables and garlic to a large pot or Dutch oven. Add the vegetable broth and sugar, if using. Bring to a simmer.
  6. Stir in the fresh basil leaves. Cook for 5 minutes.
  7. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, venting the lid to allow steam to escape.
  8. Return the soup to the pot over low heat. Stir in the heavy cream until fully incorporated. Heat through, but do not boil.
  9. Taste and adjust seasoning if needed. Serve hot, perhaps with a grilled cheese sandwich.

Notes

  • For an extra smooth texture, strain the finished bisque through a fine-mesh sieve before adding the cream.
  • If you use fresh tomatoes, ensure they are ripe for the best flavor.
  • This recipe pairs well with grilled cheese croutons for added texture.

Nutrition

Find it online: https://dishicious.com/tomato-bisque-recipe-creamy-roasted/